Effects of millet malt wort on brewer's yeast

Abstract

The effect of Pearl Millet, Penniserum americanum (L), malt won obtained by modified infusion method of  mashmg was investigated on the brewers yeast, Saccharomyces uvarum, growth and fermentation  performance. Bud formation in the yeast was observed nine hows into the initiation of. the fermentation process which slowed down towards the termination of the fermentation period with cells looking elongated and with irregular buds. Yeast generation time was high .(32 to 40 hours) with low number of generation (5 to 8) and low growth rate 5.1 x 10^-4 ). The percent acidity as acetic acid was low (50%) however, the won pH was satisfactory (3.8). Malting regime was found to have direct correlation with yeast viable counts as the won obtained from the 3 day regime malt gave the highest viable counts. Yeast viability was maintained for the three pitching cycles. Erythrodextrin and amylodextrin were largely the prcxlucts of the unconverted starch in the 3 - day and 2 - day regime wort - derived malt respectively. Yeast flocculence in the wort. Alcohol percent by volume obtained was 1ow ( 1.3 % V. V). This cereal appears inadequate for beer production due to the low extract content of the wort.